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Peach Pie With Almond-Pecan Streusel

Total Time

50mins

Prep 0 mins

Cook 50 mins

Cut from our local newspaper a few years ago. It has become a family favorite.
"If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing.
To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins.
This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."

Reviews

Most Helpful

This was very good! The streusel went really well with the filling, and everything baked up perfectly in the time suggested. I would opt to go with the less amount of sugar next time as the topping adds alot to it. Great recipe I will use again, thanks for posting! (Made for PAC fall 2009)